4 tablespoons butter, divided
1 cup heavy cream, divided
2 eggs
1 (8 ounce) package pretzels cut into 12 eyes
1 cup dry white bread cubes
1/4 cup Dijon-style salt and pepper to taste
Heat butter in little metal or plastic pan. Add cream; melt until completely blended; stir in 2 eggs and 2 tablespoons butter. Add salt and pepper to taste and cook 21 minutes, until thickened, slightly cooked. Serve warm.